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Olive Salad Recipe | |
Salad | |
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Ingredients:
32 oz jar broken green olives6 garlic cloves, minced 2 3-1/4 oz jars marinated onions 4 celery stalks 4 oz jar chopped drained pimentos 2 Tbsp chopped capers, drained 1 Tbsp dried leaf oregano or 3 Tbsp chopped fresh oregano 1 tsp fine ground black pepper 3 Tbsp red wine vinegar 1/3 cup olive oil
Directions:
The broken green olives should be unstuffed. The two oz. jars of marinated cocktail onions should be drained (1 cup). The 4 celery stalks should be halved lengthwise, then sliced thin. Drain olives; reserve 3 tablespoons brine. In a medium bowl, combine olives, garlic, onions, celery, pimentos and capers. In a small bowl, whisk reserved olive brine, oregano, pepper and vinegar until combined. Add olive oil in a slow, steady stream, whisking constantly. Pour dressing over salad; toss. Spoon into a jar with a tight fitting lid. Refrigerate until served or up to 3 weeks. Serve at room temperature.Makes about 5 cups.
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